Hello Friends!
Here is a fun recipe for your Memorial Day weekend! In the Arab world we waste nothing, and I can tell you we have devised a ton of recipes that do miraculous things with stale bread. Fattet Batinjan is one of those dishes. Crispy pita chips add a bold and crunchy texture to this 5 layer dip, which you can add to your entertaining or brunch table. “Fattet” in Arabic means bits of something (like the bread) and Batinjan means eggplant, yes eggplant. Now before I scare away people that don’t like this vegetable, I really think once you try this recipe you will change your mind. From the savory lamb, to the tender eggplant, crunchy pita chips, nutty toasted pine nuts, and herbed yogurt, this dish surprises your tastebuds with harmonious flavors and textures. Little additions like sumac and pomegranate molasses add a rich complexity that enhance the lamb. This recipe can be served as an appetizer or main entree, and you can leave out the lamb and add extra eggplant if you prefer a hearty vegetarian dish. If you haven’t seen the video yet, check it out here:
Ingredients (Directions and technique in video above will be upcoming cookbook)
2 loaves pita bread, cut into ½ inch cubes
5 tbsp Olive oil, divided, plus more for drizzling
Salt and Pepper to taste
1 pound ground lamb
1 tsp allspice
½ tsp ground coriander
1 small onion, finely chopped
2 small sized eggplants, peeled and diced into cubes
3 cloves minced garlic (divided)
1 Tbsp pomegranate molasses (optional)
1 8 ounce cup Greek Yogurt
2 tbsp finely chopped fresh mint
2 tbsp finely chopped fresh parsley
Sumac (for sprinkling)
¼ cup pine nuts, toasted in a pan until browned
